@raheem_khaled7: Crispy Grouper with Tartar Sauce 🐟 I couldn’t choose between fish & chips and a Fillet-O-Fish, so I made both. Crispy panko-coated grouper, homemade tartar sauce loaded with capers, pickles, herbs and lemon, then served two ways. Ingredients Grouper * Grouper fillet * Salt * Flour * Panko breadcrumbs * Oil, for deep frying Egg Wash * Eggs * Dijon mustard * Confit garlic * Fresh dill, chopped * Salt * Black pepper * Paprika * Turmeric powder * Splash of milk Tartar Sauce * 2 egg yolks * Dijon mustard * Salt * Sugar * Vinegar * Lemon juice * Neutral oil * Onion, finely chopped * Pickled cucumber, finely chopped * Capers, finely chopped * Fresh parsley, chopped * Fresh dill, chopped * Salt & pepper * Extra vinegar & lemon juice, to taste Method 1. Season the grouper fillet with salt. 2. Mix the eggs, Dijon, confit garlic, dill, salt, pepper, paprika, turmeric and milk to make the egg wash. 3. Dredge the fish in flour, shaking off the excess. 4. Dip into the egg wash, then coat thoroughly in panko. 5. Deep-fry until golden, crispy and cooked through. 6. For the tartar sauce, blend the egg yolks, Dijon, salt, sugar, vinegar and lemon juice. Slowly drizzle in the oil while blending until emulsified. 7. Fold in the chopped onion, pickled cucumber, capers, parsley and dill. Season with salt, pepper, vinegar and lemon juice. 8. Serve the crispy grouper with chips or in a bun, topped with plenty of homemade tartar sauce.

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Monday 28 September 2026 15:16:17 GMT